crawfish fettucine recipe

Does anyone have a really good crawfish fettucine recipe?
 
I just peeled about 2 lbs of small crawfish, and want to cook a nice fettucine for the family.
 
I usually just saute' some trinity in butter, add velveeta (sp?) and whipping cream, crawfish and cooked crawfish (no seasoning because they are from a crawfish boil).   Bake for a bit at 350 and eat.
 
Any ideas for making this better???
 
cy 
 
 

I use this site as a good reference and then tweak the recipes to my tastes and what I have on hand.

http://allrecipes.com/Recipe/Crawfish-Fettuccine-I/Detail.aspx

I've always melted some butter and stirred in a lot of Cajun spices.  I stir in the crawfish at this point but don't cook them long.  Don't want rubber nuggets.

Then when I think it's time I stir in some cream.
Adjust seasonings and toss with the fettucini.

I would make a simple fettucine alfredo recipe and add the crawfish till heated through.
Fettucine alfredo has no spice.

This is good:

Crawfish Fettucine

2 cups finely chopped onion
1 cup finely chopped celery
2 cloves finely chopped garlic
1/2 cup chopped parsley
2 lbs. fettucine cooked, and drained well
2 cups heavy cream
2 sticks butter
1 tsp. finely chopped basil
1/2 tsp. thyme
1/4 tsp. cayenne pepper
salt and freshly ground pepper to taste

In a large skillet or dutch oven, melt butter, add onions and celery, saute until soft (about 5 minutes).  Add remaining ingredients (except pasta) and simmer 15 minutes.  Add pasta and toss until warmed through

*** Optional
Add 11/2 grated Parmesan to the mixture or garnish with it on top. 

Thanks everyone.
 
I took my wife's advice and called Maw.  Her version is pretty much the same as your ideas.  She suggests using green onions, but she uses green onions in almost everything!  I'm really lucky to have a 90 year old resource still available to me!!!
 
cy

Cy - add green onions (no cheese), and a heaping TBS of either K-Paul's seafood seasoning, or regular creole seasoning, and you have Crawfish Monica

No velveeta.  Maybe a little Parm.

Thanks to everyone for the suggestions.
 
I went pretty simple.  I peeled about 5 lbs of my little cousin's great boiled crawfish! and got about 2 lbs of tails and fat.  I sauteed the trinity in butter, added the velveeta and let melt.  Then added cream to heat, then crawfish & fat.  Finally, added the cooked fettucine and a generous portion of green onions.  No seasoning needed (crawfish were hot and spicy).  Stirred together and put in a casserole dish topped with a touch of parmeson (sp?).  Baked at 350 for a few minutes and, voila, good eating.   Wish I had invested in a camera....
 
cy